Some sommeliers and food writers have started taking kid-friendly, icy sweet popsicles in new and adult directions.

Hello, Sauvignonblancsicles and Prosecco pops!

Salutations, frozen sangria.

And is that bourbon we taste in that peach popsicle?

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It seemed like an anomaly when word first trickled westward that sommeliers at the Fairmont Chicago-Millennium Park hotel were freezing wine onto sticks, but it has quickly became a trend. While the Chicago crowd made Sauvignon Blancsicles from white wine, pineapple juice and St. Germaine elderflower liqueur, their mixology colleagues at the Fairmont Pittsburgh introduced Peach Sangria Sorbet Push-Ups and Berry Lemonade Vodka Popsicles.

Now, it’s spreading. Even respectable Betty Crocker is touting beer snow cones — a recipe for beer granita, drizzled with fruit syrup, can be found at bettycrocker.com. And two new books up the ante.

Ferreira dabbles in frozen sangria too, because, she writes, “You know how easy sangria is to drink on a hot summer day? These pops go down even easier.”

Depending upon the popsicle molds and garnishes, some of these colorful creations aren’t just backyard party-ready. Ferreira’s Prosecco Pops, for example, laced with rose water and frozen with layers of multihued rose petals, are perfect for swankier affairs.

The trick for any alcoholic popsicle is to include enough nonalcoholic ingredients — fruit juice, for example — so it will freeze properly. As anyone who stashes vodka in his freezer knows, spirits don’t freeze at the same temperature as water. They just get syrupy, which is a problem in the popsicle world. Wine doesn’t require truly glacial temperatures, but an 84-proof liquor needs to reach minus-30 degrees Fahrenheit in order to freeze and a 64-proof booze won’t popsicle-ize until it hits minus-10.

But dilute the bourbon with pureed peaches, or add orange juice to the Campari, and even a normal home freezer can churn out cocktail-sicles.

Bourbon peach pops

Makes 6-8 popsicles

1/2 pounds very ripe yellow peaches

6 tablespoons sugar, divided

2 ½ tablespoons bourbon

1 tablespoon lemon juice

1. Bring a pot of water to a boil. Cut an x on the bottom of each peach. Blanch peaches 1-2 minutes, rinse under cold water and slip off skins. Cut peaches in chunks and place in a large bowl.

2. Add 5 tablespoons sugar, the bourbon and lemon juice. Mash, then whisk until well combined. Add sugar to taste.